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Mix 2 cups graham cracker crumbs, 1 stick softened butter, and 1/2 cup
sugar together and press into a greased 3-quart rectangular baking dish.
Chill. For bottom layer, cream cheese, sugar and milk. Spread mixture
over graham cracker crust. Top with chopped pecans. For middle layer,
whip cream, then add sugar and vanilla. Spread whipped cream over bottom
layer. For the top layer: combine blueberries, sugar and cornstarch. In a
saucepan, cook over medium heat until mixture starts to boil and thicken
slightly. Remove pan from heat and cool. Spread over whipped cream
layer. Refrigerate torte. When ready to serve, cut into squares. > Shar
McCormack
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Combine cake mix, eggs, applesauce and yogurt in a large bowl; mix
well. In a small bowl, toss blueberries in flour to coat; add 2 cups
batter and mix well. Pour 1/2 of batter into greased and floured 10-inch
tube pan; top with remaining blueberries. Combine sugar, cinnamon and
nuts in small bowl; mix well. Sprinkle mixture over blueberries. Top
with remaining batter. Bake at 350 degrees for about 1 hour. Cool in pan
for 15 minutes; invert onto a rack and cool completely. Cut into slices
and serve topped with whipped topping, if desired.
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Prepare Walnut Streusel (Recipe follows). Pat about half the streusel
into a greased, flour-dusted 9-inch tube pan or layer cake pan with a
removable bottom; set aside. In a large bowl, stir together flour,
granulated sugar, baking powder, salt and nutmeg. Using a pastry blender
or 2 knives, cut in the butter until mixture resembles coarse crumbs.
Gently stir in the blueberries. Beat egg lightly with milk and vanilla;
stir into berry mixture just until combined. Spread half the batter in
streusel-lined pan; sprinkle with remaining streusel, then spread with
remaining batter. Bake in a 350 degrees oven until a pick inserted in
center comes out clean (about 45 to 60 minutes). Let cool in pan for 20
minutes, then remove pan sides. Dust with powdered sugar. Serve warm or
cool. *Walnut Streusel: Mix 1/2 cup each finely chopped walnuts and firmly
packed brown sugar, 2 tablespoons all-purpose flour, 2 teaspoons ground
cinnamon, and 2 tablespoons melted butter or margarine.
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Remove peel from 1 medium orange and 1 medium lemon. Scrape excess white
pith from peel; cut peel in very fine shreds. Place in a very large
saucepan. Add 3/4 cup of water. Bring to the boil; simmer, covered, for
10 minutes; stirring occasionally. Remove white membrane on fruit; finely
chop pulp (discarding seeds). Add to peel with 3 cups crushed
blueberries. cover; simmer for 12 minutes. Add 5 cups granulated sugar.
Bring to a full roiling boil; boil hard for 1 minute, stirring constantly.
Remove from heat; immediately stir in 1/2 of a 6 ounce bottle (3 ounces
total) of liquid fruit pectin. Skim off foam; stir and skim for 7
minutes. Ladle into hot scalded jars. Seal at once. Makes six 1/2 pints.
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Blueberry Muffins
Preheat oven to 425 degrees. Grease a muffin pan with 2+1/2-inch diameter
cups, or line with paper baking cup liners; set aside. In a bowl, sift
together flour, sugar, baking powder and salt; add frozen blueberries, and
make a well in the center. Pour the milk into a 2 cup glass measure and
add egg and butter; blend well. Pour liquid all at once into flour well.
(This method allows you to mix the batter with fewer strokes, avoiding
overtiring.) Making 12 to 15 full circular strokes that scrape the bottom
of bowl; stir just until dry ingredients are moistened. Batter 'should' be
lumpy. Fill each prepared muffin cup 2/3 full with batter. Bake for 20 to
25 minutes or until tops are lightly browned. Remove muffins from pan
immediately (otherwise moisture condenses on bottom of cups and muffins
become soggy). Makes 12.
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Blueberry Sauce
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Cook and stir one (1) pound can of blueberries with 2 teaspoons cornstarch
til mixture thickens and bubbles. Add 1 teaspoonful lemon juice.
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In a large bowl, cream together 1 1/4 cups sugar and 1/2 cup of the
butter. Add eggs. In a separate bowl, combine 2 1/4 cups flour, the
baking powder and salt. Add to creamed mixture, alternating with milk;
mix well after each addition. Beat in the cream cheese, mixing well.
Stir in 1 teaspoon lemon peel. Toss blueberries with 2 tablespoons flour
and gently fold into the batter. Pour into a greased 9-by-13-by-2-inch
pan. Combine the remaining sugar, butter, flour and lemon peel and
sprinkle over the batter. Bake at 350 degrees for 45 to 50 minutes.
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Stir together dry ingredients. Combine egg, milk, and salad oil; add to
dry ingredients, stirring just till moistened. Bake on hot griddle. When
undersides on pancakes are nicely browned, sprinkle about 2 tablespoons of
drained blueberries over each cake. Turn, brown other side. Makes about
12 dollar-size, or eight 4-inch size pancakes.
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NOTES : * For thinner pancakes, add 2 tablespoons milk to the batter. Shar
McCormack
Five-Fruit Salad
Toss pears and banana in the orange juice. Combine all ingredients except
the yogurt in a medium size bowl; toss to mix. Serve with the vanilla
yogurt.
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NOTES : Blueberries have very good keeping qualities. They will last for
up to two weeks in the refrigerator, but should not be rinsed
until ready to use. Then drain thoroughly so they will not become
waterlogged. Shar McCormack
Preheat oven to 450 degrees. Place thawed pie crust in a 9-inch pan and
bake blind; according to directions on package. Place on a rack and let
cool. Fill pastry shell with 3 cups of the blueberries. In a pan, crush
remaining 1 cup berries and stir in the sugar; cook over medium heat,
stirring, until sugar is dissolved. Stir together cornstarch, water, and
lemon juice; add to berry mixture along with cinnamon. Cook, stirring,
until mixture boils and thickens; spoon over berries in the pastry shell.
Refrigerate for at least 1 hour or for up to 8 hours. Serve with whipped
cream.
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